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dry noodle with prawn and minced fish

Located along Jalan Tuaran and about one and half mile away from Kota Kinabalu, Kedai Restoran Kuo Man is no doubt one of Kota Kinabalu best noodle houses. Established more than 30 years ago, this little shop at Sunny Garden has been the talk of town for years for it’s wonderful home made noodle.

Every day during breakfast and lunch time, these faithful clients of Kuo Man always jam packed the ground and first floor of this little intermediate shop. Other than the famous home made noodles, many customers also come for Kou Man’s tasty minced fish slices and the mouth watering beef triplets.

dry noodle with beef triplet

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ngiu chap kiau tiau

“Kah Hiong” simply means my home town in Hakka, a Chinese dialect from southern China, and “Ngiu Chap” means all sort of beef parts mixed together. “Kah Hiong Ngiu Chap” as the name implies is specialised beef soup with a home cooking style/flavour. The beef soup here is tasty as it is boiled for hours with Chinese white radish, which adds a special flavour to the soup. All beef noodle fans must come to try this Kah Hiong Ngiu Chap at least once in their life time.

kah hiong ngiu chap

Kah Hiong Ngiu Chap has been in operation for the last five or six years now. The owner, Mr Yong , used to rent a small store from a Kopitiam in Luyang, a suburb of Kota Kinabalu. He sold his tasty beef noodles there for two years. Today he runs his own Kopitiam at Hilltop area and continues to get popular with the KK Lites.

This popularity does not escape the good ear of Jason, a talk show host of Astro TV programme. Jason came and did a programme on this tasty and delicious Ngiu Chap in 2007, and The TV programme was run on November 2007 on “Taste with Jason”. After the programme was on the air, the owner reckons that even more people come to taste his Ngau Chap now. On Sundays and Public Holidays be prepared to wait for 20 to 30 mintues, before the Ngiu Chap is served. Because the place does get quite crowded on these days.

on astro with jason

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Home cooked Cantonese style is the main manner employed by this local owner, who has been doing hawker food for many years before she ventured into this. First Dessert House has been in business since early 2007. One good point on First Dessert House is that it has chosen to specialise on a few red hot yummy dishes, instead of offering everything under the sun.

pig leg in sweet vinegar sauce

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